butter, at room temperature 5 tablespoons granulated sugar 1 egg, beaten 1/2 cup self-rising flour 1/4 teaspoon pure vanilla extract 1 tablespoon millk
white chocolate, chopped pastel food coloring, optional bright colored Easter candies
F. Line a mini-muffin pan with liners. Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the egg, a little at a time. Sift the flour into the mixture and fold in, then stir in the vanilla extract and milk. Spoon the mixture into the muffin cups, then bake for 15 minutes until risen and golden and the tops spring back when gently pressed. Transfer to a wire rack to cool. To decorate, melt the chocolate in a heatproof bowl over a saucepan of simmering water. Let cool slightly, then stir in food coloring if desired. Spoon the white chocolate over the cupcakes, then top each with a candy and serve.
With moist swirls of chocolateandvanilla cake inside, I made a salted chocolate buttercream to cover the cake, then a creamy vanilla buttercream to pipe drop flowers with chocolate centers all around the sides and edge of the cake, andvanilla roses in the middle
The recipe was for Black andWhiteChocolate Cheesecake Bars. When I took the base out of the oven, I was concerned to note that it had risen quite high on the baking sheet, leaving little room for the whitechocolate top layer
In a separate bowl whisk together oil, milk, vanilla extract and the egg. The chocolate cake is the same base I used for my nutella cupcakes except I studded the batter with pieces of Oreo sandwich cookies and made a whitechocolate frosting to go with it
Mix the vanillaand milk and then gradually add to the batter, pulsing until it is smooth. I put some in the batter and on top of the cake, and for the filling I finally used up some bars of whitechocolate that had been left forgotten